Paletas de Fruta: Blueberry & Raspberry (Fruity Ice Pops)

Sometimes I just have to pick a day...and a few hours...to sit down and make my way through some of the shows I have hangin' out in the DVR. Depending on my mood, I'll watch a big block of all one show or I'll watch one of each of the different shows.

I record Nigella, Jamie, Chuck (Hughes), Extra Virgin, and Mexico One Plate at a Time. Where cooking shows are concerned. Those are my "regulars", at least. Occasionally I'll record something else I want to try out, but I have series recordings set for all of those.

A couple of weeks ago I sat down to watch a "block of Rick" and Mexico One Plate at a Time. I don't watch them in any particular order, just click play on the first one that appears. And it just so happens that the first one I clicked on was put together just for me. I'm sure of it. You know why? Because it was all about two of my favorite things: Carnitas and Paletas. Custom made for Heather. Thanks Rick!

So of course I had to make Carnitas and Paletas for dinner and after-dinner that night. Happy Days. Oh wait, that's a Jamie reference not a Rick reference...

Paletas de Fruta - Fruity Ice Pops

by Heather Schmitt-González

Prep Time: 10-15 minutes

Keywords: snack dessert vegan fruit popsicles summer

Ingredients (12-15 popsicles)

¾ c. granulated or superfine sugar

2 long sprigs fresh mint

2 c. club soda

¼-½ c. freshly squeezed lime juice (to taste)

~2 c. berries or chopped fruit (any kind you like)

Instructions

Combine mint and sugar in a small food processor and pulse to combine. Scrape the mint-sugar into a large measuring cup (~4 cup capacity). Stir in club soda and lime juice until sugar dissolves.

Fill popsicle molds about ½-⅔ of the way full with your berries and/or chopped fruit. Carefully pour in the club soda mixture, leaving at least ½-inch empty because this mixture REALLY expands in the freezer.

Freeze for about 45 minutes or so before sliding in the popsicle sticks (otherwise they'll go all wonky). Add sticks and continue to freeze until solid.

notes:

Use as much or as little fruit/berries as you like...experiment a bit to find the balance that you like best.

The first time I made these, I threw caution to the wind and filled the molds all the way up with the club soda mixture. The expanded close to an inch above my molds, pushing up the lid that holds my sticks in place. Messy.

When you first pour in the liquid, you might not see much color, but as the bubble work their way through the fruit, the color of the fruit is released. If using whole berries, you may want to bash them a bit before adding them to help draw out the juices.

This recipe was inspired by and adapted from Mexico One Plate at a Time season 6 episode 5. Rick was in the backyard making carnitas in a turkey-fryer and Lanie was inside making paletas. I jotted down proportions as she talked. And of course didn't bother looking online for the actual recipe until just now. You can find it here.

Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.

It is Gabriele Corcos and Debi Mazar (husband and wife...he's a chef from Tuscany, she's a foodie/cooking actress). I love them together...and the food - drool! Check it out if you can find it: http://www.cookingchanneltv.com/extra-virgin/index.html

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